Ingredients:

4 boneless, skinless chicken thighs

Kosher salt and freshly ground black pepper

3 tablespoons butter, divided

2 tablespoons minced garlic

1 teaspoon dried basil

1 teaspoon dried thyme

1 teaspoon onion powder

1 bunch asparagus, ends trimmed

Fresh herbs, for serving

Directions:

1. Season chicken on both sides with salt and pepper; set aside.
2. Melt 2 tablespoons butter in a 12'' HexClad Pan over medium heat. Add the garlic, basil, thyme, and onion powder. Cook, stirring occasionally, until the garlic is fragrant, about 1 minute.
3. Reduce heat to medium-low and add the chicken to the pan. Cook for 6 to 8 minutes or until golden brown, then flip and cook another 6 to 8 minutes, until golden brown and nearly cooked through.
4. Use tongs or a spatula to push the chicken to one side of the pan. Add the remaining butter to the empathy portion of the pan. Once melted, add the asparagus and season with salt and pepper. Cook for 5 to 7 minutes, tossing the asparagus occasionally, until the asparagus is tender and the chicken is cooked through.